Brioche French Toast

Name: Brioche French Toast
Total time: 12 min
Yield: 4 servings
Cuisine: french
Ingredients: 4 piece Egg; 240 ml Whole milk; 60 ml Double cream; 30 g Caster sugar; 1 tsp Vanilla extract; 1 tsp Ground cinnamon; 8 piece Brioche; 15 g Unsalted butter; 15 g Unsalted butter; 10 g Icing sugar

11 min · 11 min active · makes ~580 ml · Medium

Brioche French toast made with eggs, double cream, vanilla, and cinnamon, served with butter for four people.

See more →

Brioche French Toast

Brioche French toast made with eggs, double cream, vanilla, and cinnamon, served with butter for four people.

See more →

TOTAL TIME

11 min

ACTIVE TIME

11 min

QUANTITY

~580 ml

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/9

Tools0/8

Ingredients

0/9 gathered · 4 servings

4piece

240ml

60ml

30g

1tsp

8piece

30g

10g

#	Quantity	Notes	State
1	4piece	—	—
2	240ml	—	—
3	60ml	—	—
4	30g	—	—
5	1tsp	—	—
6	1tsp	—	—
7	8piece	—	—
8	30g	—	—
9	10g	—	—

Tools

8 items

Serveware

1 item

Procedure

19 steps

1 of 19

Crack the eggs into the large bowl, discarding the shells.

Egg · 4 piece

⏱ 20s

ResultEgg

2 of 19

Pour the whole milk into the bowl with the eggs.

Whole milk · 240 ml

⏱ 5s

ResultEgg and whole milk

3 of 19

Pour the double cream into the bowl.

Double cream · 60 ml

⏱ 5s

ResultEgg and whole milk and double cream

4 of 19

Add the caster sugar to the bowl.

Caster sugar · 30 g

⏱ 5s

ResultEgg mixture

5 of 19

Add the vanilla extract to the bowl.

Vanilla extract · 1 tsp

⏱ 5s

ResultEgg mixture

6 of 19

Add the ground cinnamon to the bowl.

Ground cinnamon · 1 tsp

⏱ 5s

ResultEgg mixture

7 of 19

Whisk everything together until the eggs are fully broken up and the mixture is smooth and uniform.

⏱ 30s

ResultCustard batter

8 of 19

Preheat the oven to 120 °C so the finished slices can be kept warm.

120°C

⏱ 10 min

9 of 19

Lay the brioche slices into the custard batter, turning them once, and leave them to soak for 30 seconds per side so the custard penetrates all the way through.

Brioche · 8 piece

⏱ 1 min

ResultSoaked briocheused in step 12

10 of 19

Add half the butter to the large frying pan.

Unsalted butter · 15 g

⏱ 5s

ResultUnsalted butter

11 of 19

Set the pan over a medium heat and let the butter melt and foam, swirling the pan so it coats the base evenly.

⏱ 30s

ResultMelted butter

12 of 19

Lift 4 soaked brioche slices out of the batter and lay them in the pan in a single layer.

Soaked brioche · step 9

⏱ 10s

ResultSoaked brioche and melted butterused in step 17

13 of 19

Cook the slices undisturbed for about 2 minutes until the underside is deep golden, then flip each slice with a spatula and cook for a further 90 seconds until both sides are richly coloured and the custard is just set.

⏱ 3 min 30s

ResultGolden french toast, first batch

14 of 19

Slide the pan into the oven to keep the first batch warm while you cook the rest (use an ovenproof frying pan).

⏱ 10s

ResultGolden french toast, first batch

15 of 19

Add the remaining butter to a second large frying pan.

Unsalted butter · 15 g

⏱ 5s

ResultUnsalted butter

16 of 19

Set the pan over a medium heat and let the butter melt and foam, swirling to coat the base.

⏱ 30s

ResultMelted butter

17 of 19

Lay the remaining 4 soaked brioche slices into the pan in a single layer.

Remaining soaked brioche · step 12

⏱ 10s

ResultMelted butter and remaining soaked brioche

18 of 19

Cook for about 2 minutes until the underside is deep golden, then flip each slice and cook for a further 90 seconds until both sides are richly coloured and the custard is just set.

⏱ 3 min 30s

ResultGolden french toast, second batchused in step 21

19 of 19

Using oven gloves, remove the first pan from the oven.

⏱ 10s

ResultGolden french toast, first batch

Total Time11 min

#	Product	Tool	Action
1	4 piece		Crack the eggs into the large bowl, discarding the shells.⏱ 20sResultEgg
2	240 ml		Pour the whole milk into the bowl with the eggs.⏱ 5sResultEgg and whole milk
3	60 ml		Pour the double cream into the bowl.⏱ 5sResultEgg and whole milk and double cream
4	30 g		Add the caster sugar to the bowl.⏱ 5sResultEgg mixture
5	1 tsp		Add the vanilla extract to the bowl.⏱ 5sResultEgg mixture
6	1 tsp		Add the ground cinnamon to the bowl.⏱ 5sResultEgg mixture
7	—		Whisk everything together until the eggs are fully broken up and the mixture is smooth and uniform.⏱ 30sResultCustard batter
8	—	120°C	Preheat the oven to 120 °C so the finished slices can be kept warm.⏱ 10 min
9	8 piece		Lay the brioche slices into the custard batter, turning them once, and leave them to soak for 30 seconds per side so the custard penetrates all the way through.⏱ 1 minResultSoaked briocheused in step 12
10	15 g		Add half the butter to the large frying pan.⏱ 5sResultUnsalted butter
11	—		Set the pan over a medium heat and let the butter melt and foam, swirling the pan so it coats the base evenly.⏱ 30sResultMelted butter
12	Soaked briochestep 9		Lift 4 soaked brioche slices out of the batter and lay them in the pan in a single layer.⏱ 10sResultSoaked brioche and melted butterused in step 17
13	—		Cook the slices undisturbed for about 2 minutes until the underside is deep golden, then flip each slice with a spatula and cook for a further 90 seconds until both sides are richly coloured and the custard is just set.⏱ 3 min 30sResultGolden french toast, first batch
14	—		Slide the pan into the oven to keep the first batch warm while you cook the rest (use an ovenproof frying pan).⏱ 10sResultGolden french toast, first batch
15	15 g		Add the remaining butter to a second large frying pan.⏱ 5sResultUnsalted butter
16	—		Set the pan over a medium heat and let the butter melt and foam, swirling to coat the base.⏱ 30sResultMelted butter
17	Remaining soaked briochestep 12		Lay the remaining 4 soaked brioche slices into the pan in a single layer.⏱ 10sResultMelted butter and remaining soaked brioche
18	—		Cook for about 2 minutes until the underside is deep golden, then flip each slice and cook for a further 90 seconds until both sides are richly coloured and the custard is just set.⏱ 3 min 30sResultGolden french toast, second batchused in step 21
19	—		Using oven gloves, remove the first pan from the oven.⏱ 10sResultGolden french toast, first batch
Total Time			11 min

Serving

Transfer the first batch of French toast from this pan to the serving plate, overlapping the slices slightly.
Slide the second batch of French toast onto the plate alongside the first.
Dust icing sugar evenly over all the slices in a fine, even layer.

Nutrition

per serving

Estimated · pre-cooking · 90% ingredients covered

Nutrient	Per serving
	273kcal
	9g
	18g
	10g
	15g
	14g
	0.3g
	106mg

Ingredients0/9

Tools0/8

Recipe

Brioche French Toast

Brioche French toast made with eggs, double cream, vanilla, and cinnamon, served with butter for four people.

What you’ll doYou will whisk eggs, milk, cream, sugar, vanilla and cinnamon into a custard, soak brioche slices in it, then fry them in two batches in butter over medium heat until deep golden and set, keeping the first batch warm in a low oven while you cook the second. Finally you will plate them together and dust with icing sugar.

Serves4

Total11 min

LevelMedium

Ingredients

Egg4 piece
Whole milk240 ml
Double cream60 ml
Caster sugar30 g
Vanilla extract1 tsp
Ground cinnamon1 tsp
Brioche8 piece
Unsalted butter30 g
Icing sugar10 g

Tools

OvenLarge frying panLarge bowlLarge non stick frying panSpatulaWhiskLarge serving plateOven glove

Method

Crack the eggs into the large bowl, discarding the shells.

20sLarge bowlEgg · 4 piece

Pour the whole milk into the bowl with the eggs.

5sLarge bowlWhole milk · 240 ml

Pour the double cream into the bowl.

5sLarge bowlDouble cream · 60 ml

Add the caster sugar to the bowl.

5sLarge bowlCaster sugar · 30 g

Add the vanilla extract to the bowl.

5sLarge bowlVanilla extract · 1 tsp

Add the ground cinnamon to the bowl.

5sLarge bowlGround cinnamon · 1 tsp

Whisk everything together until the eggs are fully broken up and the mixture is smooth and uniform.

30sLarge bowl, Whisk

Preheat the oven to 120 °C so the finished slices can be kept warm.

120°C10 minOven

Lay the brioche slices into the custard batter, turning them once, and leave them to soak for 30 seconds per side so the custard penetrates all the way through.

Result · Soaked brioche · used in step 12

1 minLarge bowlBrioche · 8 piece

Add half the butter to the large frying pan.

5sLarge frying panUnsalted butter · 15 g

Set the pan over a medium heat and let the butter melt and foam, swirling the pan so it coats the base evenly.

30sLarge frying pan

Lift 4 soaked brioche slices out of the batter and lay them in the pan in a single layer.

Result · Soaked brioche and melted butter · used in step 17

10sLarge frying panSoaked brioche · step 9

3 min 30sLarge frying pan, Spatula

Slide the pan into the oven to keep the first batch warm while you cook the rest (use an ovenproof frying pan).

10sLarge frying pan, Oven, Oven glove

Add the remaining butter to a second large frying pan.

5sLarge non stick frying panUnsalted butter · 15 g

Set the pan over a medium heat and let the butter melt and foam, swirling to coat the base.

30sLarge non stick frying pan

Lay the remaining 4 soaked brioche slices into the pan in a single layer.

10sLarge non stick frying panRemaining soaked brioche · step 12

Cook for about 2 minutes until the underside is deep golden, then flip each slice and cook for a further 90 seconds until both sides are richly coloured and the custard is just set.

Result · Golden french toast, second batch · used in step 21

3 min 30sLarge non stick frying pan

Using oven gloves, remove the first pan from the oven.

10sLarge frying pan, Oven, Oven glove

Transfer the first batch of French toast from this pan to the serving plate, overlapping the slices slightly.

15sLarge serving plateGolden french toast, first batch · step 19

Slide the second batch of French toast onto the plate alongside the first.

10sLarge serving plateGolden french toast, second batch · step 18

Dust icing sugar evenly over all the slices in a fine, even layer.

Result · Brioche French Toast

15sLarge serving plateIcing sugar · 10 g

Printed 10 October 2026